Last Minute Trip to Montreal

It's been too long since my last post.  It's not that I haven't been enjoying life... just somehow too lazy to write much...or thought of taking photos only AFTER delicious meals were eaten.   The Passover Seder was great, but the photos... what there were...not worth sharing.  So on to some more recent experience - a last minute quick trip to Montreal. That's the view from our hotel room in downtown Montreal.   My Honey was there on business and I was in the business of leisure.

Getting Ready for Passover

Passover is probably my favorite Jewish Holiday.  The photo is the lull before the cacophony of clattering dishes, noisy guests and general frenzy.  I love the weeks before it starts with the scouring through my favorite Jewish cookbooks, apps and Pinterest for new recipes and discussing options with my daughter (and then always end up with the classics)  You can check out some of my earlier ramblings and recipes.  I love the list making and schedules..

Local Flavours

I'm most often found writing about two of my favorite intertwining topics... food and local sources. Typically, though, it's about the ingredients, the producers of said ingredients, the season they are harvested and, naturally some recipes to go with them.  This time, I take a slightly different tack.  Still local, still flavorful, but this time it's about an evening out  - late dinner following a book launch... Seasoned Recipes and Essays from The Spiceman, Costas Halavrezos

Autumn in Nova Scotia

I do love this time of year....leaves changing colors...cool enough weather to actually use the stove without the need of fans or air conditioners ....tons of fantastic local produce for making batches of preserves ... my "why I love Autumn" list is endless so I thought I'd share some of the beauty of Nova Scotia and how we've spent a recent weekend...along with recipes, of course.

The Brown Bag Challenge

I love supporting local farmers and purveyors of all things delicious so I was intrigued by the Brown Bag Challenge presented by the folks at East Coast Organic Milk Coop and Just US! Coffee.  But as often as I am tempted by foodie challenges...I've never actually entered one...until now, that is.

A Perfect Slow Food Kind of Day

Yesterday was perfect...sunny and warm.  A perfect day for a Mother -Daughter date.  And a perfect day for a special hike along the Gaspereau River at White Rock in the Annapolis Valley, Nova Scotia.  For the longest time, my daughter Joanna has been talking about foraging for food in the wild.  I, of course, see poison and death at every corner.  So how could I not suggest a fabulous Slow Food NS event like this one - Foraging for wild edibles led by awesome and very knowledgeable botanists Ruth Newell and her husband Reg, followed by a heavenly lunch on the grape vine covered terrace at Le Caveau Restaurant at Grand Pre Winery.

A Twist for Chimichuri - Pasta with Mushrooms

Sometimes, like today, I really love how my brain works.  This pasta dish started out at least a week ago or maybe more, by pinning a delicious looking pasta dish created by Nigella Lawson and shared on Food52.   I mean, lemon, mushrooms, thyme and garlic - what's not to love?  Then life - and other recipes got in the way, but I've been obsessing about it ever since.

Springtime Farmers Markets are My Favorite

You're probably thinking ... "Haven't I read this already?"  True, most of my market score photos look similar, but trust me... this time of year has me smiling even more than usual.  Spring has finally hit the local farmers markets here in Halifax!  Two of my favorites Seaport Market and Historic Properties

Spring Has Sprung & Farmers Markets are Awesome

It's been forever since I've written, but I'm back.  I guess I was just waiting for Spring and all it brings...especially at the Farmers Markets.  True, I was hoping for fiddleheads and ramps in particular, but I'll have to wait a little longer.  In the meantime, here's my score from Halifax Seaport Market.

Tribute to Farmers

I know I'm not alone when I drive through the local countryside (at home or on vacation) in the summer and am impressed by acres and acres and acres of bountiful crops... not to mention stops at local farmers markets that are overflowing with the most wonderful fruit and vegetables.  Winter, on the other hand...

Savour Food & Wine Deliciousness

This isn't the first Savour Food & Wine Show showcasing Nova Scotia’s finest restaurants, wines and beverages. I've attended and I've shared highlights before.  2012  and 2011 and 2010  to be exact.  This was their tenth anniversary and it was, as expected, a feast...for the eyes and the tummy.  So naturally I thought I'd share some of the treats I enjoyed.  Don't you just love the little chef in a glass?  He appeared on every table and I couldn't resist taking a photo.

Shortest Presto Pasta Night Roundup

This week's roundup consists of only three dishes... make that four.  I somehow missed Claire of Chez Cayenne, who fortunately caught the fact that I hadn't included it.  Perhaps my Spam folder had a great meal.   I love her Cheezy Vegan Mushroom & Roasted Pepper Lasagna.

Tigerfish of Teczcape, long time PPNer made an intriguing dish of Loofah in Rich Tomato Broth.  The only loofah I've ever known is the one I use to exfoliate.   But before it's dried and used as a sponge, it's a very tasty ingredient.  Now I have to hunt for some here in Nova Scotia.

I've always asked for non-bloggers to share recipes but they rarely do.  This week, we all got lucky when my friend Costas Halavrezos, my favorite Spice Man at the Historic Farmers Market here in Halifax sent me an email.  This Mesta Village Pasta was heavenly.  I only added shrimp so my Honey of the "I don't like tomatoes" camp, would try it.  It worked but the shrimp are totally unnecessary 

Actually, I had planned on making a simple side pasta tossed with some olive oil and David Rocco's Chili Pesto to go with a new chicken dish.

Instead I made it with some sauteed shrimp for my Honey as a main... thus the extra shrimp being added to the Mesta Village Pasta.  That dish worked really well too.

Next week, Elizabeth of The Law Students Cookbook is hosting for the second time.  Let her feel the love and share lots of recipes with her.  Just write, mention Presto Pasta Nights and The Law Student Cookbook with links and email your URL to elizabeth (at) crabtech (dot) net and cc me ruth (at) 4everykitchen (dot) com by Thursday.

If you don't have a blog, but like Costas, you would like to share a dish send it to me at ruth (at) 4everykitchen (dot) com.    And if you'd like to host an upcoming PPN, let me know that too.  In the meantime,  have a great weekend.

Things to Remember in the Dead of Winter

The truth is I started this post at least three weeks ago and I've been adding a bit here and there always too busy enjoying the summer to actually finish the writing.  So now I'll just start at the end and work backwards.... The scene above was at one of my favorite locations in Halifax... The Seaport Farmers Market and the event, this past Sunday, was called the Incredible Picnic organized by many to showcase local chefs, restaurants and...most importantly... local producers.  And before I take you through some of the actual fruits and vegetables I'll be craving in January, I thought I'd share some highlights of the picnic.

Surf & Turf - Local Nova Scotia Style

Last night's dinner was truly local and I'm still drooling whenever I think about it...

What Makes a Green Salad Great?

We all have differing views on what makes a great green salad.  Some, like my Honey favor crunchy lettuce, like romaine hearts, and consider other salad greens ... well...

A Chat with Norbert Kungl & Minga Mintz -Foodie Farmers Extraordinaire

We all know ... and often take for granted... the best places to eat ... and for me that includes shops and markets that sell the produce, meat, fish and artisan breads, jellies, etc... produced locally.  They're the places with lots of customers.  I rarely thank them for producing such awesome goods.  In fact, I take them for granted, forgetting just how much work and creativity go into the process.

Too Hot to Boil Water

Perhaps it will cool down later, but the last couple of days have been too hot to cook.   When I say to hot to boil water... I DO mean on the stove!   So last night's dinner, which was supposed to be pasta...after all, I am this week's Presto Pasta Night host... consisted of a simple salad to accompany another great grilled flank steak.   True, I already have lots of my own variations and a bazillion more bookmarked or pinned, but I was in too much of a hurry Monday morning  to actually look them up.

Good thing the awesome ingredients sort of made the meal themselves.  

Eating Local... Well, Mostly Local From Lamb to Rhubarb

If you've been visiting here before, you know I'm all about supporting local producers and eating in season... not to mention making dishes that are simple and quick.  That said, I'm occasionally caught under the spell of some gorgeous... not-yet-in-season-here ingredient.... like these blueberries.   But let me back up a bit....

Winter Farmers Markets

True... it's February in Nova Scotia and that means snow... cold (although today is very mild out)  and definitely a while to wait for lovely Spring and the beginning of the new growing season...

True... the local farmers markets, are selling cold storage root vegetables and some fruit - apples and pears are still crisp and juicy.

True... there are more artisans and delicious prepared food stalls like this one selling Turkish savories than fresh produce, but it's all good...more than good in fact.

Of course it's time to share my market score and some plans...

The kids are coming for lunch and, although the little ones will be asking for chicken nuggets, the rest of us will be having grilled sandwiches made with Julien's Good Hearth Bread, Sweet Williams' smoked turkey and smoked white cheddar with a slathering of some pesto from my freezer (made from local basil bought during the summer) which will be turned into a delightful aoli.

My favorite Sunday morning ritual...my Honey's French Toast made with Julien's Brioche and free range farm eggs.  I love the color of those yolks!

Not to metion some RanCher goat cheese with cayenne & garlic, Riverview Herbs fresh arugula and some organic elephant garlic from... I never did get their name, but this week is definitely going to be spectacularly garlicky.

Of course no trip to the Halifax Seaport Market would be complete without a visit with the folks at Getaway Farm.   Naturally this time there's a story attached.   Normally I don't show you raw meat.  It always looks better cooked... at least in my opinion.   But, goes with the story...

Recently I wrote about my chat with Ben Andrews, butcher to Getaway Farm. That day, they were out of short ribs and I've been dreaming about them ever since.   So when I went up to the counter, I was disappointed - no short ribs... again!  So I told Leonie, Chris de Waal's lovely wife, she said, "just because you don't see it doesn't mean we can't do it for you.  There are three beef carcasses in the fridge. "  So Chris went out to bring a side of ribs.  And Ben asked me exactly how I wanted them cut and how many ribs I wanted... and for me, at least for today... I wanted thinly sliced (1/4") across 3-4 ribs for a marinated BBQ Beef recipe from In My Mother's Kitchen (my review).  Stay tuned for the recipe!    Just another reason to find a real butcher near you and make him (or her) your new best friend.

I hope I've inspired you to visit your local farmers' market, and make friends with the producers.  You'll never look back!

A Chat With Ben Andrews - Getaway Farm Butcher

I've been a fan of Getaway Farm grass fed beef since 2009, when I first came across them at the old Historic Properties Farmers' Market, writing often about Chris de Waal (on the left), his wife Leonie, her dad Godfrey Poyser and the rest of the Getaway Farm family.   Their passion for serving up the best tasting beef around is second only to their passion for the way they raise their cattle.

It's where I bought my first hanger steak (and was lucky enough to have Dennis Johnston of fid Resto give me a lesson in how to do the final "butchering" at the restaurant.   And I've done the job myself on many an occasion since then...

Lime Curry Marinated Hanger Steak 

Getaway Farm is where I bought my first skirt steak and even gave you a tutorial on how to remove the membranes before marinating and grilling it.  I'm addicted!  Here's just one of many other skirt steak recipes... and in case you don't have access to skirt steak... think flank, strip loin...whatever your grilling preference.

Rosemary & Garlic Skirt Steak

I could go on forever, but this post is really about my chat with Ben Andrews (at the right of Chris, above), the certified butcher at Getaway Farm.

You can actually get to watch Ben work his magic at the Halifax Seaport Farmers Market, six days a week.

Before I actually share highlights of my chat with Ben... a little background....
1.  When I first met Chris back at the Historic Halifax Farmers Market (pre hi-tech Seaport Market), we used to talk about the lack of any real butcher shops in Halifax.  In fact, back then, he was one of just a small handful of beef farmers who sold fresh meat at the market... most were frozen.   Being from Montreal and then Toronto, I just took it for granted that you could go into a butcher shop and have them cut meat to your specifications and tell you about some interesting cut you never heard of and ... more importantly... how to cook it properly.  As opposed to Halifax where there are only meat counters at local grocers... most of it already prepared at some distribution center and prepackaged.  Chris had visions of OWNING a real butcher shop here in Halifax.

2.  Enter Ben Andrews, who did his three year apprentice as a butcher in his home country - New Zealand, famous for their grass fed, pastured beef and lamb.  Throughout the UK, butchering is considered a trade worthy of an arduous three year apprenticeship.   Did you know that there is no formal certification or educational program here in Canada , and less than a handful of certified butchers in all of Canada?  We should be very proud to have Ben now call Halifax home.   Most of our butchers simply learn by working along side an experienced butcher - that is if they are lucky enough to get the opportunity.

But I digress....Ben and his wife, Katie moved to Canada in 2006 and finally settled down here in NS with their two daughters, Lucy (3 1/2) and Abigail (2 this month).   And enough preamble....let's just jump into our chat.

R: How did you come to think about being a butcher?
B: My father was a bricklayer - trades and apprenticeships are common in New Zealand (NZ) and he suggested I consider butchering as a trade option, since it's a skill that is needed everywhere around the world and I did have a bit of the wanderlust.

R:  Did you work as a butcher on your travels?
B: Actually I did take some breaks over the next 12 years, but I love butchering.  It's part of who I am.

R: What are the differences between Canada & NZ when it comes to raising cattle and butchering them?
B:  One difference is that in NZ, all animals are grass fed and pastured, so there is no need for labels to differentiate them.  There are no uniform standards in North America.  Another difference is the fact that the closest thing to an apprentice program in Canada is the six month training in Alberta.   Not much time to hone the skills.  

The butcher at the Healthy Butcher, in Toronto (one of my favorite shops when I was living there - selling organic & locally raised meat) learned from a certified German butcher.  So if you live in Toronto, check them out.

R: What is the difference between grass fed & grain fed?
B: In NZ, all animals are grass fed, so there is no need for "grading".  Grass fed animals are smaller and less fatty.  You can instantly tell the difference at your local butcher shop or supermarket.  Grass fed "fat" is yellow in color, while grain fed is white.  Grass fed has more nutrients in the meat as well.


R: Has being the father of two little girls changed your views on food?
B: In NZ, I never really thought about it, since farming is more localized and food more naturally grown.   It is important, what you put into your body.  As a father, I'm even more aware of what we put on our table and where it comes from.   As a society, we seem to have lost our connection to the land and it's so important for our future generations.


R: Any words of wisdom about meat for my readers?
B: You might think that buying grass fed, locally raised meat is expensive, but whatever you might save at your supermarket will probably cost you more to your health in the longer term.   Eat less quantity, but higher quality meat which not only has less fat but more nutrients for a healthier you.


R: Naturally, I have to ask... what is the most economical cut of beef?
B: Beef shanks.  the tough connective tissue breaks down during long. slow braising and tenderizes the meat, which will fall off the bone.

Naturally I had to get some... and made this Asian-Style Braised Beef Shanks

And my favorite "Ben" quote....

"Even raising great animals does not necessarily mean great cuts of meat.  The head and heart of a chef's hidden success, is the cut he uses and his relationship with his butcher." 

So if you happen to find yourself in Halifax, you must visit Getaway Farms shop at the Seaport Farmers Market any day but Monday for a chat and the opportunity to watch a master butcher at work...not to mention his great smile, a trace of NZ accent, and a wonderful piece of meat to take home..  

And remember, the next time you eat a really great steak, remember to thank the butcher!